This Mongolian chicken is a Chinese-American takeout-style dish of tender chicken, scallions, and a glossy soy-ginger sauce, served over rice or vegetables. This version uses a light cornstarch coating and a measured amount of brown sugar, so the sauce clings without deep-frying the chicken; recipes vary, and the dish is not a traditional Mongolian regional specialty.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (680 g), cut across the grain into strips about 1/4 inch thick
- 2 tbsp cornstarch (16 g), for coating the chicken
- 1/4 tsp fine salt (1.5 g)
- 1/4 tsp freshly ground black pepper (0.5 g)
- 2 tbsp neutral oil, such as canola or avocado oil (30 ml), divided
- 1/3 cup low-sodium soy sauce (80 ml)
- 1/3 cup water (80 ml)
- 2 tbsp packed light brown sugar (25 g)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp finely grated fresh ginger (6 g)
- 3 garlic cloves, finely minced (about 9 g)
- 1 tsp toasted sesame oil (5 ml)
- 1/4 tsp red pepper flakes (about 0.5 g), optional
- 1 tbsp cornstarch (8 g), for thickening the sauce
- 1 tbsp cold water (15 ml), for the sauce slurry
- 4 scallions (about 60 g), thinly sliced; keep the white and green parts separate
- 1 tsp toasted sesame seeds (3 g), optional, for serving
Instructions
- Prepare the chicken and sauce ingredients. Pat the chicken dry, then slice it into evenly sized strips across the grain. In a medium bowl, toss the chicken with 2 tablespoons cornstarch, the salt, and black pepper until the pieces have a thin, even coating. In a separate bowl, whisk together the soy sauce, 1/3 cup water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes if using. Stir 1 tablespoon cornstarch with 1 tablespoon cold water in a small cup to make a smooth slurry; set it near the stove.
- Brown the chicken in batches. Heat 1 tablespoon neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. When the oil shimmers, arrange about half of the chicken in a single layer, leaving a little space between pieces. Cook for 2 to 3 minutes, turn, and cook for another 2 to 3 minutes, until browned and nearly cooked through. Transfer to a clean plate. Add the remaining tablespoon of oil and cook the second batch the same way. Avoid crowding the pan: if the chicken is packed tightly together, it will release moisture and steam instead of browning. Chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer in the thickest pieces.
- Simmer the sauce. Reduce the heat to medium. Carefully pour the soy mixture into the skillet and scrape up browned bits with a wooden spoon. Bring it to a gentle simmer for about 1 minute, stirring so the garlic does not catch on the bottom. Stir the cornstarch slurry again, then pour it into the pan while whisking or stirring continuously. Simmer for 1 to 2 minutes, until the sauce looks glossy and lightly thickened. It should coat a spoon but still be easy to toss; it will thicken a little more around the chicken.
- Finish and serve. Return the chicken and any juices on the plate to the skillet. Add the white parts of the scallions and toss for 1 to 2 minutes, turning the chicken until every piece is coated and hot. Check a thick piece with a food thermometer if you have not already confirmed it reached 165°F (74°C). Take the skillet off the heat, scatter the green scallion slices and sesame seeds over the top, and serve promptly.
Tips
- Cut the chicken evenly. Thin strips cook quickly and consistently. If some pieces are much thicker than others, the narrow ones may dry out before the thick pieces are ready. Slicing across the grain also makes the cooked chicken easier to bite.
- Keep the pan uncrowded. A wide skillet and two batches give the chicken contact with the hot surface. If your pan is small, cook three batches rather than piling the pieces up. Let the pan heat again between batches if it has cooled noticeably.
- Adjust the sauce carefully. For a less-sweet sauce, reduce the brown sugar to 1 tablespoon (12 g); the result will be more savory and less rounded. If you use regular soy sauce instead of low-sodium, begin with 1/4 cup (60 ml) and add a little more to taste, since brands vary in saltiness.
- Thicken only after the sauce simmers. Cornstarch can settle in the slurry, so stir it just before adding it. Pour it in gradually while stirring. If the sauce gets too thick, loosen it with water a tablespoon (15 ml) at a time; if it is too thin, simmer it briefly rather than adding dry cornstarch directly.
Serving Suggestions
Serve the chicken hot over steamed white or brown rice, with enough sauce to flavor the grains. For a more vegetable-forward plate, use cauliflower rice, cooked quinoa, or a bed of lightly sautéed cabbage; these choices change the character of the meal, so adjust the amount of sauce to suit what you are serving. Rice noodles also work well, especially if you toss them with a spoonful of sauce before adding the chicken.
Add a simple side of steamed broccoli, snap peas, green beans, or bok choy. Cook the vegetables separately so they keep their color and texture, then serve them beside the chicken or arrange them over the rice. A crisp cucumber salad with rice vinegar can balance the sticky, savory sauce. Set out extra sliced scallions, sesame seeds, or chili flakes so everyone can finish their own portion. If serving several sides, keep the chicken covered briefly while you plate them, rather than leaving it at room temperature for an extended period.
Variations
Use chicken thighs: Boneless, skinless thighs have a richer flavor and are less likely to seem dry if they cook a little longer. Cut them into similar strips and use the same thermometer target of 165°F (74°C). Depending on thickness, they may need a few extra minutes in the skillet.
Make it gluten-free: Replace the soy sauce with a gluten-free tamari or a certified gluten-free soy sauce, and check the labels on the other ingredients. Tamari can taste more concentrated, so start with the same amount and taste the sauce before thickening. The dish will still have its familiar salty-sweet profile, though the exact flavor depends on the product.
Add vegetables to the skillet: After the chicken is browned and transferred out, stir-fry sliced bell pepper, broccoli florets, or thinly sliced carrots in the pan. Add a splash of water and cover the skillet briefly if broccoli needs help softening. Cook the vegetables until just tender, then add the sauce and continue with the slurry and chicken. A crowded pan can prevent browning, so cook vegetables in batches if necessary.
Change the heat level: Leave out the red pepper flakes for a mild sauce, or add more at the table. A small spoonful of chili crisp can add heat and texture, but it also contributes oil and salt. Taste before adding extra soy sauce or salt.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, using a shallow, covered container so they cool promptly. The chicken keeps in the refrigerator for 3 to 4 days. Store rice separately when possible, as it is easier to reheat evenly and the chicken sauce will not make the grains overly soft. For longer storage, freeze the chicken and sauce in a sealed freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.
Reheat a portion in a covered skillet over medium-low heat with 1 to 2 tablespoons of water, stirring now and then until steaming hot. The sauce may look thicker after chilling; the added water helps it loosen. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated cycles of cooling and reheating; warm only the portion you plan to eat.
Frequently Asked Questions
Is Mongolian chicken actually from Mongolia?
The restaurant-style dish commonly called Mongolian chicken is associated with Chinese-American takeout menus, rather than being a traditional Mongolian dish. It is related in style to sweet-savory stir-fried dishes that are adapted in many ways. This recipe is one home version, not a claim to be the only authentic preparation.
Can I make this recipe with chicken breast without drying it out?
Yes. Slice the breast evenly across the grain, use a hot pan, and cook in uncrowded batches so the pieces brown quickly. Start checking the thickest pieces with a thermometer as they finish; remove them from the heat once they reach 165°F (74°C). Cooking far beyond that temperature can make lean breast meat tougher.
Can I use frozen chicken?
Thaw it completely in the refrigerator before slicing and cooking. Pat the thawed chicken dry so the cornstarch coating sticks and the pan can brown the pieces. Do not put frozen strips straight into the skillet: they will release extra water, cook unevenly, and make it difficult to confirm that every piece has reached a safe temperature.
What can I use instead of fresh ginger?
Use 1/2 teaspoon (about 1 g) ground ginger in place of the tablespoon of fresh ginger. The sauce will still have a warm ginger note, but it will lack the brighter, slightly fresh flavor of grated ginger. Add the ground ginger to the sauce mixture and taste before serving.
Why is my sauce lumpy or too thin?
Lumps usually form when cornstarch is added dry or when the slurry has settled. Mix the cornstarch with cold water until smooth, stir it again immediately before adding, and keep the sauce moving as it simmers. If it is thin, give it another minute or two at a gentle simmer; if it is lumpy, whisk firmly or strain the sauce before returning the chicken to the pan.
Can I prepare any part ahead?
You can mix the sauce ingredients and slice the scallions up to a day ahead, storing them covered in the refrigerator. Keep raw chicken separate and refrigerated, then coat it with cornstarch just before cooking for the best browning. The chicken can also be cooked earlier and reheated safely, though it is most tender when served soon after cooking.
Related
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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